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A Taste of Washington: Seafood

Monday night at CEC (Culinary Experimentation Club) we clustered around the counter nibbling deliciously greasy charcuterie and creamy goat’s milk cheddar as we sipped wine and chatted about our day.

It was Washington Night – and folks made dishes featuring the seafood, fruits and vegetables of our beautiful state.

Jenny and Deb made fabulous Apple Cheddar Bread that we tore apart and ate piping hot from the oven.

I baked Rock Fish with a buttery Pecan Lemon Crust.

Toby sauteed green beans with caramelized garlic and onions, and Jon whipped up a succulent and creamy shrimp sauce.

Cameron and Robin made a light and fresh salad from gorgeous candy-striped beets. You can view photos of these amazing veggies here.

Cameron also sauteed hearty kale with caramelized onions and it was pure salty goodness.

Jon went fishing and made us cornmeal crusted trout that went marvelously with his shrimp sauce.

Kat made a spicy Apple Chutney that went splendidly with, well, everything!

It was a truly delicious homage to our home state. What food best represents where you come from?

Last night as I was finishing up this post, I received an email from Cindy at Culinary Arts College letting me know that she’d included me on a list of Voracious Reading: 50 Amazing Food & Travel Blogs. I’m SO honored!! If you’re interested in a list of some truly fantastic food and travel writers such as Gourmantic, David Lebovitz, and Anthony Bourdain click here. Thank you, Cindy!!

Jenny and Deb’s Apple Cheddar Bread
(From All Recipes)


2/3 cup white sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
1/2 cup margarine, melted
1 apple – peeled, cored and finely chopped
1/2 cup shredded Cheddar cheese
1/4 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan.
  3. Bake in preheated oven for 1 hour, or until done. If loaf starts to brown too much, cover with foil.

Kat’s Apple Chutney
(From Epicurious)


1 1/2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds


  1. Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
  2. Toss apples and lemon juice in large bowl.
  3. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Krista’s Rock Fish with Pecan Lemon Crust


1 cup ground pecans
Zest and juice of four lemons (or limes)
3 pounds rock fish
Kosher salt and pepper to taste
1/3 cup butter, melted
Lemon/lime wedges for garnish


  1. Preheat oven to 450 degrees F
  2. In food processor blend together pecans and lemon zest until it resembles coarse meal. Set aside.
  3. Arrange fish in bottom of baking dish, sprinkle with salt and pepper and drizzle with lemon juice.
  4. Sprinkle nut mixture over fish, spreading evenly, drizzle with melted butter.
  5. Bake 10-15 minutes until fish is cooked through.
  6. Garnish with lemon wedges.

Jon’s Rainbow Trout with Shrimp Sauce


rainbow trout, gutted with fins removed.
sea salt
1 bell pepper
1 onion
4 cloves garlic
1-2 Tbsp olive oil
1-2 cups shrimp
1 cup white wine
1/2-1 cup half and half
1 Tbsp flour or cornstarch


  1. Mix cornmeal and salt together. Dredge fish and set aside.
  2. In saucepan heat olive oil then saute bell pepper, onion, garlic and shrimp until cooked.
  3. In separate bowl combine wine, half and half and cornstarch, stir.
  4. Pour into saucepan and stir over medium heat until thick and hot. Set aside in warm place.
  5. In another pan heat up some olive oil on high until it just starts to smoke, then carefully drop the trout in on its side. Fry for
  6. approximately 3 minutes per side, and when it’s out the meat should just fall off the bone.
  7. Plate trout and pour over shrimp sauce. Serve warm.
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bellini valli - Congratulations Krista, that is quite an honour but so well deserved.Your dinner sounds amazine as well, nothing beats gathering around thre table.

RamblingTart - That bread is TOTALLY swoon-worthy, Joanne! 🙂

RamblingTart - Hi Mary! It’s so great to meet you! Thank you for coming. 🙂

RamblingTart - Aw, Anna, thanks so much! 🙂 You’re such an encouraging force and I’m so glad to know you. 🙂

RamblingTart - Thank you so much, Valerie! I’d love it if you moved to Washington some day!!! 🙂

RamblingTart - I agree, Duchess – the seafood rocks in Washington! 🙂

RamblingTart - Jacqueline!! I’m SO glad you’re back too!! I’ve missed my inspiration lady. 🙂

RamblingTart - Hi Meredith!! It is great to meet you! I’m so glad you want to be a writer too. It is very hard work but so fulfilling. I love it. 🙂

RamblingTart - A little nibbling and a lot of picture taking is exactly right, Paradis!! 🙂 I want to taste it all!

RamblingTart - Thank you, Elra!! Everything was delicious! 🙂

Joanne - This looks like one ridiculously delicious meal! I love the topping on your fish…so much flavor! And that apple cheddar bread? I mean come on, how could you not swoon over that?

MaryMoh - Just came from Lazaro’s blog. Wow….all these dishes are making me hungry. Looks very delicious. Thanks very much for sharing the recipes.

Anna Johnston - Wow Krista, hearty congratulations on the CAC blog listing. So excited for you. Very impressive spread you’ve dished up here too, intrigued with the candy striped beets, they like awesome.

Valerie - Congratulations, Krista! It was only a matter of time before your writing and photos caughts someone’s eye!

I’m so envious of anyone who lives in Washington state. Hopefully one day I’ll move there and be able to enjoy all the amazing fresh seafood. 🙂

Duchess - I miss the seafood by you! I have never had a better mussel in my life!

Jacqueline - Great congratulations, Krista, on the CAC blog listing! Woo Hooooo!
I took a peek — what a great site. I’ve missed following your blog recently (so sad that I missed your Giveaway!)but life’s been a bit topsy turvy. Glad to be back!

Meredith - Hi! Rebekah Jenkins directed me to your site–it’s awesome. I’d love to be a food writer one day. Your recipes look wonderful–I may have to try the apple-cheddar bread one of these days.

mlle paradis - Quite the spread! How did you get through it all? Or is that your strategy? A little nibbling and a lot of picture taking? Thanks for the nice comments over at p.p. Nice to be back with all of you!

elra - Gosh, these are mouth watering dish. Love everything here 🙂

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